Scallops with Bacon & Bubble and Squeak

Fish extraordinaire Tony Allan says that scallops coud be the king of shellfish so he reveals his recipe of scallops with bacon and bubble and squeak

‘As far as I’m concerned, scallops could be the king of shellfish. This is a killer recipe that combines the lovely sea-fresh sweetness of scallops with the campfire smokiness of bacon, the tang of a gribiche-style vinaigrette, and the comforting texture of bubble ‘n’ squeak.’ – Tony

Scallops with Bacon & Bubble and Squeak,
Author: 
Serves: 4
 
Ingredients
  • 12 large hand dived scallops
  • 12 thinly cut dry-cured smoked bacon rashers
  • sea salt and freshly ground black pepper
  • 500g left over roast potatoes
  • 250g any left over cooked greens, e.g.. cabbage, brussel sprouts, spring greens
  • a little semolina or flour, for dusting
  • 2 table spoons vegetable oil
  • 8 tablespoons good-quailty vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 small hard boiled egg, shelled and chopped
  • 2 tablespoons capers, rinsed, drained and roughly chopped
  • 2 cornichons, finely chopped
  • 1 tablespoon chopped mixed tarragon, parsley and chervil
Instructions
  1. Pat the scallops dry with kitchen paper, then remove the corals and set aside.
  2. For the bubble and squeak, finely chop the scallop corals and put them in a bowl with the roast potatoes and greens.
  3. Mash with a fork until the mixture begins to hold together and then season well to taste.
  4. Divide the mixture into four and shape into cakes.
  5. Dust lightly with semolina or flour and chill for about 10 minutes.
  6. Meanwhile, make the vinaigrette.
  7. Whisk the vegetable oil and red wine vinegar together.
  8. Stir in the rest of the ingredients and season with salt and pepper.
  9. Set aside until ready to use.
  10. Wrap a bacon rasher around the edge of each scallop and secure with a cocktail stick then set aside.
  11. Heat a frying pan, add the vegetable oil and fry the bubble and squeak cakes for about 5 minutes on each side, until golden and crisp. Keep warm until ready to serve.
  12. Heat a ridged griddle pan until hot, put the bacon wrapped scallops on it and cook until the bacon is golden all over, rolling the scallops over with tongs to colour it evenly.
  13. The lay the scallops flat and cook for 1 minute on each side.
  14. Put the bubble and squeak on 4 serving plates and arrange the scallops on top.
  15. Drizzle the vinaigrette and serve.

 

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